THE VILLAGE VOICE

" A Kiss that's never tasted Is forever and ever wasted." ~ from a song by Billy Holiday _____________ RACK OF LAMB WITH ROSEMARY SAUCE 2 (1-lb.) frenched * racks of lamb (*have butcher trip meat from tips for easy serving) 3 Tbsp. Dijon mustard 3 Tbsp. soy sauce 3 cloves minced garlic 2 Tbsp. fresh minced rosemary 3 tsp. thyme 3/4 tsp. fresh ginger 6 Tbsp. olive oil 2 tsp. cracked pepper Blend Dijon, soy sauce, garlic, rosemary, thyme and ginger in food processor or blender. Add cracked pepper and pour over lamb. Marinate several hours or overnight. Bring lamb to room temperature before cooking. Drain lamb, reserving sauce, and place in roasting pan with ribs curving down. Bake in preheated 500º oven for 10 minutes. Reduce heat to 300º, baste with sauce, and bake and additional 10 minutes for rare, 15 minutes for medium-rare. Simmer remaining sauce in small saucepan for 5 minutes. Serve over lamb with Pistachio Crusted Sweet Potatoes and Stir-fried Sweet & Plump S...

"Remember man, that thou art dust and unto dust thou shalt return." ~ St. Mary's Catholic Church (Newport, RI) ____ BAKED ASIAGO -ENCRUSTED MICHIGAN WHITEFISH with LEMON-CAPER SAUCE ~ Perfectly cooked whitefish ... beautifully browned outside & moist and tender inside _____ 2 lbs. Michigan whitefish or walleye fillets 1/2 cup light oil 1 tsp. salt 2 minced cloves garlic 1 cup freshly grated Asiago cheese (or Parmesan) 1 cup Panko crumbs _ 8 Tbsp. unsalted butter 1 Tbsp. chopped shallots 4 Tbsp. chopped fresh parsley 8 Tbsp. drained and rinsed capers juice and zest of 1 lemon sea salt & freshly ground pepper to taste Preheat oven to 500-degrees. Marinate fish in oil, salt and garlic in a glass dish for 20 minutes. Line a baking sheet with foil. Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish. Remove fish from ma...

~ Willow Vineyard at harvest ( Leelanau Peninsula) ________________________________ VEAL OSCAR ~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery * 1 1/2 lbs. veal leg slices 4 Tbsp. butter 12 cooked green asparagus spears 1 cup Hollandaise Sauce* 1/4 cup flour 1/4 tsp. paprika 1 cup Alaskan King Crab meat 4 Tbsp. fresh parsley With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside. Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute. In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately...

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." ~ Calvin Trillin * For more information on Calvin Trillin visit Wikipedia http://en.wikipedia.org/wiki/CalvinTrillin ___________________________ ~ St. Patrick's Day Corned Beef 'N Cabbage _______________________ CORNED BEEF HASH ~ delicious 'Hangover' breakfast === 4 cups chopped corned beef 4 cups diced par-boiled potatoes (bring to boil, simmer 10 minutes & drain) 6 Tbsp. unsalted butter 2 Tbsp. olive oil 1 large chopped onion 1 minced garlic clove 1 chopped red bell pepper 1/2 chopped orange or yellow pepper 1/2 chopped green bell pepper fresh chopped parsley 1 tsp. thyme 2 tsp. Lawry's Seasoned pepper kosher salt & fresh cracked pepper to taste 1 small bunch chopped green onions 6 poached eggs In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted. Coat...

______________________ "If you're lucky enough to be Irish, then you're lucky enough." ~ Irish saying ___________________ _________________ ~ 'Uncle Tom's' romantic and witty journey back to his ancestral home in County Clare http://www.thomaslynch.com/ _____________________________ CORNED BEEF 'N CABBAGE ~ a once a year MUST! *** 5 pound lean Corned beef brisket (flat cut) 2 plump onions, each studded with 3 whole cloves 1 fat well-cleaned diagonally sliced leek 2 diagonally sliced celery ribs 2 bottles of stout beer like Guinness or Harp 1 heaping tsp. dried thyme 1 bunch fresh parsley 1 bay leaf sea salt & freshly ground black pepper to taste 2 medium heads of cored cabbage, cut in wedges 6 peeled 2-inch diagonally sliced carrots 12 small well-scrubbed red or yellow new potatoes Place beef in large pot; cover with cold water and bring to boil. Discard water and wipe sediment from beef. Return to pot and cover with cold water and beer. Add onio...

BISHOP SHEEN'S MEAT LOAF ~ featured in Diary of a Ho-hum Housewife (two VERY OLD family recipes) 2 pounds ground beef 1 cup chopped green pepper 1 cup applesauce 1 cup chopped onions 6 slices crumbled bread 1 clove chopped garlic parsley 1 egg flour salt and pepper catsup (or Piquant Sauce recipe below) Combine meat, onions, bread, pepper, garlic, applesauce, parsley, salt and pepper. Add egg and mix well. Form into loaf and flour well. Oil pan and place beef in. Top with catsup or Piquant Sauce . Bake at 350 degrees for 2 hours. Uncover last 15 minutes. PIQUANT SAUCE 3 Tbsp. brown sugar 1/4 cup catsup 1/4 tsp. nutmeg 1 tsp. dry mustard Combine all and spread over meatloaf. (Double recipe if you like it saucy) ORIGINAL EVERYDAY MEATLOAF 2/3 cup dry breadcrumbs 1 cup milk 1 1/2 pounds ground beef 2 beaten eggs 1/4 grated onion 1 tsp. salt 1/2 tsp. sage pepper (optional: for 2 pounds of meat, use 3-4 slices fresh bread crumbs, 1 heaping tsp. sage, 2 Tbsp. parsley, 2 Tbsp. horseradi...

TOURTIERE (French~Canadian Meat Pie) Originally ‘ tourtieres ’ were made with large birds, called ‘ tourtes ’ until these became extinct. According to some authorities, some tourtiere recipes obtained their name from the deep baking dish ( tourtiere ) in which they were baked. Since the disappearance of tourtes , fresh pork or a mixture of different kinds of meat is used in this food specialty. --Yvon Paul In France the tourtiere pie-dish was a kitchen utensil f or cooking pigeon and other birds. The contents of the dish were known as ‘piece tourtiere ’ and during the first years in New France these distinctive words were used. Over the years the word ‘ tourtiere ’ came to mean a pate of fowl or game cooked and seasoned according to a special household recipe in the family stew pan, for into it went not merely turtle-doves but every kind of edible bird. Every housewife possessed her own secret recipe, jealously preserved from generation to generation . It was in this way that some v...

3 pounds pork tenderloin ( l large or 2 smaller) 2 Tbsp. Dijon mustard 1/2 tsp. dried thyme 1/2 tsp. dried oregano garlic powder cracked pepper 1 cup ruby Port 1 cup whole cranberry sauce Spread mustard over tenderloins. Sprinkle with herbs, garlic powder and cracked pepper. Bake at 325 degrees 35 to 45 minutes depending on size, basting frequently. Remove meat from pan to rest. Add port to pan and deglaze , scraping bits from bottom. Add cranberry sauce and adjust seasonings. Slice pork diagonally and serve with sauce.

BEAUTIFUL, DELICIOUS AND PLENTIFUL THROUGHOUT the MICHIGAN NORTHWOODS ~ "Sorry old boy" ________________ ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE ~ courtesy of Emeril Lagasse 1/4 cup Scotch whisky 2 oranges, cut in 1/8 ths 4 sprigs fresh thyme 2 (2 to 2 1/2 pound) pheasants salt & freshly ground black pepper 6 slices halved bacon Whisky~Cumberland Sauce 1 cup Scotch whisky 1/2 cup fresh orange juice 2 Tbsp. grated orange zest 1 cup red currant jelly 1/4 tsp salt pinch cayenne For the pheasant: Preheat oven to 375 degrees. In bowl, toss oranges with 3 Tbsp of whisky. Rub pheasants with remaining 1 Tbsp. whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme. Close the cavities with skewers. Wrap the breast of each pheasant with bacon and set in roasting pan. Roast pheasants until thickest part of breast registers 160 degrees, about 45 minutes. Remove from oven and let stand 10 minutes. Cumberland Sauce : Comb...